Name: Baked salmon with roasted sweet potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 1 3/4 lb skin-on salmon fillets, patted dry; 4 medium sweet potatoes, peeled and cut into 1/2-inch cubes; 1 lb 2 oz broccoli florets, cut into bite-sized pieces; 1 1/2 tbsp olive oil; 2 tbsp lime juice; 2 tsp smoked paprika; 1 tsp garlic powder; 1 1/2 tsp salt; 3/4 tsp black pepper

Nutrition

Per serving

2,362 calories

Protein: 184g; 30% of calories
Carbs: 144g; 24% of calories
Fat: 125g; 46% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. On one half-sheet pan, toss the sweet potatoes with half the olive oil, the smoked paprika, and a third of the salt and pepper. Spread them in a single layer and roast for 15 minutes.
While potatoes roast, toss the broccoli in a large bowl with the rest of the oil and a third of the salt and pepper. Arrange the salmon fillets skin-side down on the second half-sheet pan. Rub the salmon with a little oil from the broccoli bowl, then season with lime juice, garlic powder, and the remaining salt and pepper.
Remove the potato pan from the oven and add the broccoli, tossing to combine. Return the vegetable pan to the oven and add the salmon pan. Roast until the salmon flakes at its thickest point and the vegetables are tender, about 12 to 15 minutes. Done when flakes easily, 145°F.

Nutrition

Ingredients

Instructions

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